Provided by Dawn Perry
Categories Salad Leafy Green Quick & Easy Lunch Root Vegetable Beet Healthy Watercress Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Place 4 beets on a large piece of foil and rub with 1 tablespoon oil; season with salt and pepper and close up foil around beets. Place on a rimmed baking sheet and roast until tender, 30-40 minutes. Unwrap beets and let cool slightly. Peel and cut into 1/2" wedges.
- Meanwhile, whisk miso, vinegar, remaining 2 tablespoons oil, and 3 tablespoons water in a small bowl. Set dressing aside.
- Thinly slice remaining 2 raw beets on a mandoline. Arrange watercress and roasted and raw beets on a platter and drizzle with reserved dressing; top with sesame seeds.
- DO AHEAD: Beets can be roasted 2 days ahead. Cover separately and chill.
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